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María Guðjónsdóttir - Professor
–
School of Health Sciences
María Guðjónsdóttir
Íslenska
Professor
Professor, Dean of the Faculty of Food Science and Nutrition
Location
Aragata 14 / Ag14-211
Email
mariagu [at] hi.is
Unit
Faculty of Food Science and Nutrition
ORCID site
https://orcid.org/0000-0001-7577-1190
Research portal – María Guðjónsdóttir
Under construction throughout the autumn semester 2023
 
 
 
Courses 2023 - 2024
NÆR561L - Ph.D.-Thesis
MAT704F - Aquatic Food Primary Production: Fishery and aquaculture
MAT705F - Aquatic Food Processing and Technology
MAT706F - Safety and health effects of aquatic food
Education
2011
,
Doktorspróf
,
Norwegian University of Science and Technology, NTNU
,
Ph.D. in Biotechnology
2006
,
Meistarapróf
,
Chalmers University of Technology in Göteborg, Sweden
,
M.Sc. in Chemical engineering with engineering physics
2004
,
BS
,
University of Iceland
,
B.Sc. in Chemical engineering
Professional Experience
2020 -
,
Dean of the Faculty of Food Science and Nutrition,
University of Iceland
2018 -
,
Professor,
University of Iceland
2016 -
2018,
Associate Professor,
University of Iceland
2015 -
2016,
Assistant professor,
University of Iceland
2013 -
2015,
Assistant professor,
Technical University of Denmark (DTU), Kongens Lyngby, Denmark
2011 -
2012,
Post doctoral researcher,
Institut National de la Recherche Agronomique (INRA), Résonance Magnétique des Systèmes Biologiques (RMSB) platform - Theix, Saint-Genes-Champanelle, France.
2007 -
2011,
Project manager,
Matís ohf., Icelandic food and biotech R&D
2006 -
2007,
Project manager and specialist,
Icelandic Fisheries Laboratories
Published works
2023
Carcass characteristics of Nordic native cattle breeds
Genetic Resources
Current status and future research needs on the quantitative water use of finfish aquaculture using Life Cycle Assessment: A systematic literature review
Journal of Cleaner Production
2022
Added Value of Ascophyllum nodosum Side Stream Utilization during Seaweed Meal Processing
Marine Drugs
Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa
Processes
Identification of environmental hotspots in fishmeal and fish oil production towards the optimization of energy-related processes
Journal of Cleaner Production
The fourth industrial revolution in the food industry—part II: Emerging food trends
Critical Reviews in Food Science and Nutrition
Biochemical characteristics and demography of the marine calanoid copepod Calanus finmarchicus during spring in Icelandic waters
Journal of Plankton Research
Protein Characteristics and Bioactivity of Fish Protein Hydrolysates from Tra Catfish (Pangasius hypophthalmus) Side Stream Isolates
Foods
A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes
Animals
Changes in Protein and Non-Protein Nitrogen Compounds during Fishmeal Processing—Identification of Unoptimized Processing Steps
Processes
Protein Recovery of Tra Catfish (Pangasius hypophthalmus) Protein-Rich Side Streams by the pH-Shift Method
Foods
2021
A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes
Animals
Naturally Occurring Glycosidases in Milk from Native Cattle Breeds: Activity and Consequences on Free and Protein Bound-Glycans
Metabolites
Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus)
LWT
Efficiency of fishmeal and fish oil processing of different pelagic fish species: Identification of processing steps for potential optimization toward protein production for human consumption
Journal of Food Processing and Preservation
Comparison of bovine milk oligosaccharides in native North European cattle breeds
International Dairy Journal
Expansion of Agriculture in Northern Cold-Climate Regions: A Cross-Sectoral Perspective on Opportunities and Challenges
Frontiers in Sustainable Food Systems
2020
Chemical characterization and processing suitability of zooplankton-rich side-streams from Atlantic mackerel (Scomber scombrus) processing
Journal of Food Composition and Analysis
The effects of varying heat treatments on lipid composition during pelagic fishmeal production
Processes
Quantifying the relationship of porosity and alteration based on lithology classification in icelandic rocks
Transactions - Geothermal Resources Council
Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
Food Chemistry
Application of novel techniques for monitoring quality changes in meat and fish products during traditional processing processes: Reconciling novelty and tradition
Processes
Biochemical characteristics of zooplankton entering Atlantic mackerel processing plants in Iceland as side-catch
Food Research International
Effects of food container depth on the quality and yield of superchilled and iced Atlantic salmon
Packaging Technology and Science
The Effects of Varying Heat Treatments on Lipid Composition during Pelagic Fishmeal Production
Processes
Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition
Processes
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
Antioxidants
2019
Determination of bioactive properties of food grade extracts from Icelandic edible brown seaweed sugar kelp (Saccharina latissima) with in vitro human cell cultures (THP-1)
Functional Foods in Health and Disease
Low field NMR for quality monitoring of 3D printed surimi from cod by‐products: Effects of the pH‐shift method compared with conventional washing
Magnetic Resonance in Chemistry
Low field nuclear magnetic resonance and multivariate analysis for prediction of physicochemical characteristics of Atlantic mackerel as affected by season of catch, freezing method, and frozen storage duration
Food Research International
Enhancing the food applications of cocoyam (Xanthosoma sagittifolium): Deductions from a three-year study
Root and Tubers in Ghana. Overview and selected research papers. Edited by Robert Aidoo ,Jacob K. Agbenorhevi, Faustina D. Wireko-Manu, Arne Wangel.
Water–Starch Interactions of Red and White Cocoyam (Xanthosoma sagittifolium)
Starch/Staerke
2018
Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: A review
Food Science & Nutrition
Effects of catching method, rigor status at processing, and pre-salting methods on the water distribution and characteristics of heavily salted atlantic cod (gadus morhua) muscle: A multi-parametric magnetic resonance study
Modern Magnetic Resonance
Influence of processing additives, packaging and storage conditions on the physicochemical stability of frozen Tra catfish (Pangasius hypophthalmus) fillets
Journal of Food Engineering
Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture
Food Science and Nutrition
Effects of pre and postrigor freezing and temperature stress during frozen storage on physicochemical stability of Atlantic herring (Clupea harengus) muscle
Journal of Food Processing and Preservation
Review of the composition and current utilization of Calanus finmarchicus – Possibilities for human consumption
Trends in Food Science & Technology
2017
Stability of frozen Atlantic mackerel (Scomber scombrus) as affected by temperature abuse during transportation
LWT - Food Science and Technology
Muscle Protein Profiles Used for Prediction of Texture of Farmed Salmon (Salmo salar L.)
Journal of Agricultural and Food Chemistry
Influence of Temperature Stress on Lipid Stability of Atlantic Herring (Clupea harengus) Muscle During Frozen Storage
JAOCS, Journal of the American Oil Chemists' Society
Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy
Journal of Food Science and Technology
Bioactive effect of sulphated polysaccharides derived from orange-footed sea cucumber (Cucumaria frondosa) toward THP-1 macrophages
Bioactive Carbohydrates and Dietary Fibre
Analysis of the production of salmon fillet – Prediction of production yield
Journal of Food Engineering
Evaluation of bioactivity fucoidan from laminaria with in vitro human cell cultures (THP-1)
Functional Foods in Health and Disease 7(9), 688-701
2016
Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters
Journal of Food Composition and Analysis
Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus)
International Journal of Food Science and Technology
Investigation of the interaction between mucins and β-lactoglobulin under tribological stress
Food Hydrocolloids
Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning
LWT - Food Science and Technology
2015
Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis
Food Chemistry
Investigation of the interaction between mucins and beta-Lactoglobulin under tribological stress.
Food Hydrocolloids
The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1H and 23Na MRI, 23Na NMR, low-field NMR and physicochemical analysis
Food Chemistry
Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field Nuclear Magnetic Resonance analysis
Food Chemistry
Spectroscopic studies of the interactions between β-lactoglobulin and bovine submaxillary mucin
Food Hydrocolloids
2013
Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements
Journal of Food Science and Technology
The effect of crystal size and encapsulation of salt on sodium distribution and mobility in bread as studied with 23Na double quantum filtering NMR.
Magnetic Resonance in Food Science: Food for Thought.
2011
Low field Nuclear Magnetic Resonance on the effect of salt and modified atmosphere packaging on cod (Gadus morhua) during superchilled storage
Food Research International
The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod - A low-field NMR study
Journal of Food Engineering
Continuous quality and shelf life monitoring of retail-packed fresh cod loins in comparison with conventional methods
Food Control
Shrimp Processing Assessed by Low Field Nuclear Magnetic Resonance, Near Infrared Spectroscopy, and Physicochemical Measurements-The Effect of Polyphosphate Content and Length of Prebrining on Shrimp Muscle
Journal of Food Science
2010
Process control of lightly salted wild and farmed Atlantic cod (Gadus morhua) by brine injection, brining, and freezing-A low field NMR study
Journal of Food Science
2009
Low field NMR Study on Wild and Farmed Cod (Gadus morhua)
Magnetic Resonance in Food Science: Challenges in a changing world
Magnetic Resonance in Food Science
Effect of brining, modified atmosphere packaging, and superchilling on the shelf life of cod (Gadus morhua) loins
Journal of Food Science
Keywords for Specialisation:
NMR
MRI
Spectroscopy
Multivariate analysis
Water and water distribution in food
Food processing and product development
Quality control
Quality monitoring
Process optimization
Structure and function of proteins. Protein stability
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